Jessica

Homemade Snickers Bars.

Homemade Snickers Bars [recipe from Nikki, who lightly adapted it from and old Taste of Home recipe] makes one 9×13 pan bottom chocolate layer 1 1/4 cups milk chocolate chips 1/4 cup peanut butter Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely. nougat layer 1/4 cup unsalted butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow fluff 1/4 cup peanut butter 1 1/2 cup salted peanuts chopped, roughly chopped 1 tsp vanilla extract Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely. caramel layer 1 14-ounce bag of caramels 1/4 cup whipping cream Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely. Top chocolate layer 1 1/4 cups milk chocolate chips [...]

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White Cheddar + Arugula Pesto Mac and Cheese.

Arugula Pesto and White Cheddar Mac and Cheese serves 4-6 4 cups uncooked whole wheat pasta (smallish pasta works best, like elbow noodles, etc) 2 tablespoons unsalted butter 2 tablespoons flour 2 cups milk 1/4 cup heavy cream 10 ounces freshly grated white cheddar cheese + more for topping pinch of nutmeg salt and pepper to taste 1/3 cup arugula pesto  1/3 cup panko breadcrumbs Preheat oven to 400 degrees F. Bring water to a boil and cook pasta according to directions. I always shave a few minutes off the cooking time since it will be going in the oven. While pasta is cooking, heat butter in a saucepan over medium heat. Once sizzling, add flour and whisk until smooth to create a roux. Cook for 2-3 minutes, until golden and has a nutty aroma. Add milk and cream, bring to a boil while constantly whisking. Reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. Add nutmeg, then taste and season with salt and pepper as desired. Add pasta to a baking dish and pour cheese sauce over top. Stir to distribute sauce, then stir in pesto. [...]

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Tuesday Things.

1. Somehow this and this ended up in my online shopping cart. I searched high and low for it while on vacation last year but it was sold out everywhere. Not anymore, my friends. Not anymore. 2. Remember last week when we all talked about Dawson’s Creek? Tracy shared this website with me and made me the happiest camper ever. You’re welcome. 3. It’s National Peanut Butter Day! I have absolutely no idea how you should celebrate. 4. Tell me: is there anything better than grilled cheese sandwiches and pickles? Oh wait. Yes there is… grilled cheese sandwiches with ketchup. Better than that? Two grilled cheese sandwiches with ketchup 5. Seal? Heidi Klum? I will never learn. Just shoot me now. 6. My jaw quadruply dropped four times this week. Can you say asparagus cake, red velvet milkshakes, red wine lollipops and PIG CANDY. Pig freaking candy. I die. 6.5. Nevermind, I can’t die. It’s PIG CANDY! It’s given me something to live for. 7. My cookie butter is almost gone. Meaning… my life is almost gone. For real this time. 8. Ummm I don’t even want to tell you how many hours of Dexter I’ve watched in the last week. It’s [...]

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30 Minute Buffalo Chicken Soup.

Buffalo Chicken Soup serves 2 as a meal, 4 as a starter 2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded 2 tablespoons olive oil 1 sweet onion, diced 2 garlic cloves, minced 1 tablespoon flour 32 ounces low-sodium chicken stock 1/3-1/2 cup buffalo wing sauce 1/3 cup freshly grated cheddar cheese 1/4 cup freshly grated parmesan cheese sliced whole wheat baguettes, toasted with parmesan cheese sliced green onions, crumbled gorgonzola and cilantro for topping Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often. Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola. Pin It

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Crunchy Oven-Fried Cheese Ravioli.

Crunchy Oven-Fried Cheese Ravioli serves 2-4, depending on ravioli size 1 pound frozen cheese ravioli (about 40 pieces) 3 egg whites, lightly beaten 1/4 cup whole wheat pastry flour 1 3/4 cups panko breadcrumbs 1/2 cup seasoned bread crumbs 3 tablespoons grated romano cheese + more for topping pinch of salt 1/4 teaspoon pepper marinara sauce for dipping Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper. Bring water to a boil and cook ravioli for half of the recommended time. I let mine boil for a little over 2 minutes, then drained them and quickly spray through them with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden. Serve hot with marinara for dipping. Pin [...]

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Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip Frosting.

Chocolate Chip Oatmeal Cupcakes [adapted from my sweet potato pie cupcakes] makes 12 cupcakes 1 large egg 3/4 cup loosely packed brown sugar 2 teaspoons vanilla extract 1/2 cup unsalted butter (1 stick), melted and cooled 1 1/4 cups all-purpose flour 1/2 cup old-fashioned rolled oats 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 2 tablespoons milk 1/2 cup chocolate chips, tossed in a sprinkle of flour Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, whisking until smooth. Add in flour, oats, baking soda, salt and cinnamon then add in milk and stir until combined and smooth. Fold in chocolate chips. Drop about 1/4-1/3 cup of batter into each liner. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.   Cinnamon Sugared Chocolate Chip Frosting 1 cup unsalted butter (2 sticks), softened 2 cups powdered sugar 1/2 cup loosely packed brown sugar 1/4 teaspoon cinnamon 1 tablespoon vanilla extract 1 tablespoon of milk, if needed 1/3 cup mini chocolate chips Beat [...]

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Creamy Tuscan White Bean Pasta.

Creamy Tuscan White Bean Pasta serves 4 2 cups whole wheat pasta 1/4 cup chopped pancetta 1/2 onion, chopped 3 garlic cloves, minced 4 cups fresh spinach 1 roasted red pepper, chopped 1/4 cup sliced sun dried tomatoes 5-6 artichoke hearts, chopped (about 1/3 cup) 1 can (15 oz) cannellini beans 10-12 fresh basil leaves, chopped 1 tablespoon butter 1 tablespoon flour 1 can (15 oz) skim evaporated milk 1/2 cup low-fat milk 3 tablespoons parmesan cheese salt and pepper to taste Boil water and prepare pasta as directed on the package. While water is boiling/pasta is cooking, heat a large skillet over medium-high heat. Add pancetta and cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Reduce heat in the skillet to medium-low and add onions, stirring to coat. Cook for 3-5 minutes, until softened, then add in garlic and spinach, stirring until the spinach wilts. Add in peppers, tomatoes, artichokes and beans, stirring to mix. By this time the pasta should be done, and you can drain it and add it to the skillet with everything else. Reduce heat to low and stir every few minutes while [...]

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Roasted Grape, Goat Cheese + Honey Stuffed Sweet Potatoes.

Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes [inspired by Maria's crostini] makes 4 potatoes 4 sweet potatoes 2 cups red, seedless grapes 1 teaspoon grapeseed oil (or another high heat oil) 1/4 teaspoon salt 1/4 teaspoon pepper 4 ounces goat cheese 2 tablespoons honey + additional for drizzling pinch of cinnamon and nutmeg Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle. Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let cool. Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and [...]

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Tuesday Things.

1. I’ve been such a grown up this week! Yesterday we bought a new washer/dryer and today I went ALL BY MYSELF to get my tires rotated. This is huge. 2. I should not brag about such things however, because now we are broke. 3. I also have determined that I would rather spend my money on anything – and I literally mean ANYTHING, like even a freaking broccoli farm – than a washing machine. Barf. 4. I also got my car inspected today by accident. Total grown up. 5. While getting my car inspected by accident, I sat next to the most negative woman I have ever encountered in my life. So I secretly brought up a positive quote search on Pinterest and titled my iPad her way. 6. We are now enamored by this insanely easy tomato sauce. It is so incredible and even I – who has abhorred all things tomato sauce-ish since birth – find myself craving it. I mean, lots of spoonfuls of romano helps. 7. Remember last year when I went through an obsessive tuna + avocado lunch phase? Well… it’s back. But with really thick, crusty toasted multigrain bread and bacon. Oye. 8. [...]

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Crockpot Cheddar Beer Chicken Tacos.

Crockpot Cheddar Beer Chicken Tacos [taco seasoning adapted from allrecipes] serves 4+ 4 boneless, skinless chicken breasts 3/4 cup beer (I used an amber ale) 1 tablespoon chili powder 1 1/2 teaspoons cumin 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder pinch of cayenne pepper 1/2 teaspoon salt 1/2 teaspoons pepper 3/4 cup freshly grated cheddar cheese + more for topping taco shells your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc. In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer. Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours. When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or [...]

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